Easy Tres Leches Cake

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This cake recipe is simple and easy even the gluten-free version. Tres Leches translates into 3 kinds of milk and originates from Mexico and Latin America and is truly heavenly. It is rumored that it originated in England in the Middle Ages and is somewhat like the trifle.

After many trials and variations, the one gluten-free flour that I love is Bob’s Red Mill – it is a 1-to-1 baking flour. The cakes come out just as moist and my family tells me they can not even tell the difference anymore. I love making regular sizes and also mini ones. For mini versions, I used these 4 inch round cake pans, or 6 inch round pans. I have even used the 4 and 6 together to tier them together. So just get creative and have some fun.

Easy Tres Leches Cake

Love the gluten-free version of this cake also
Course: Dessert
Cuisine: Mexican
Keyword: cake, gluten free, tres leches


  • 1 cup all-purpose flour or use GF flour For GF I love Bob's Red Mill
  • 1 cup fine sugar can quickly blend some regular sugar
  • 2 tsp baking powder
  • 10 tbsp oil
  • 4 eggs
  • 1 tsp vanilla extract
  • pinch of salt

Drizzle For The Cakes

  • ¾ can evaporated milk
  • ½ can sweetened condensed milk
  • ¼ cup heavy cream
  • If you like sweeter you can use full cans of evaporated and condensed milk

Fresh Icing For The Cake

  • 1 ½ cup heavy whipping cream
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • Or you can even use one cool whip tub use as much as needed



  • In a large bowl, use a hand blender and mix oil and sugar for a few minutes
  • Then add flour, and salt one by one (making sure each one is mixed before you mix the next one)
  • Add the eggs one by one
  • Add the baking powder and vanilla extract
  • Mix for about 5 minutes
  • Spray 2 round baking pans with baking spray and divide batter equally between the pans
  • Bake at 300 degrees for 23 minutes,

Soaking The Cakes

  • Combine the three drizzle milks
  • Once the cakes are cool, poke with the back of a round spoon or I use a chopstick several times.
  • Slowly drizzle all over the cakes.( I try and use a dish where the milk won’t run over the edges. I usually soak the cakes separately.)
  • Allow the cakes to absorb the milk mixture for at least 20 mins. (some milk may be left over)

Icing The Cakes

  • Whip cream, sugar and vanilla extract at a high speed till thick and spreadable
  • Spread some of the cream over the lower layer and then place the second layer on top ( upside down)
  • Use the remaining cream to decorate the sides and top. Have fun!

As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces.

This is my creation that I am sharing. If you try the recipe, do tag me on Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.

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2 years ago

this looks amazing! one question- how do you transfer it from the dish to a serving tray.. i am scared that it will fall apart because of the soak. Any advice?